Do you know about China's "seven major dark teas"?

China's "Seven Major Dark Teas" typically refer to the seven main producing regions or representative varieties of Chinese dark tea, which mainly include: Hunan dark tea (Anhua dark tea), Hubei Qingzhuan tea, Sichuan Tibetan tea (Bian tea), Yunnan dark tea (Pu-erh ripe tea), Guangxi Liubao tea, Shaanxi Fuzhuan tea, and Anhui Guyi dark tea. Each of these dark teas has its own unique characteristics and a long history.

Seven Major Types of Dark Tea and Their Characteristics

Hunan Dark Tea (Anhua Dark Tea): Produced in Anhua, Hunan, it is considered the originator of dark tea, known for its "pine smoke aroma" and mellow taste.  It includes series such as Fuzhuan, Qianliang, Heizhuan, and Sanjian.

Hubei Qingzhuan Tea: Made from aged green tea leaves, pressed into brick shapes, also known as "Dongzhuan" or "Chuanzi Tea." It has an orange-red liquor, a strong aroma, and a mellow taste.

Sichuan Tibetan Tea (Bian Tea): Primarily from Ya'an, it is a classic dark tea, historically an important tea for Tibet, with a mellow and smooth taste.

Yunnan Dark Tea (Pu-erh Ripe Tea): Made from Yunnan large-leaf varieties, fermented through a specific process, it has a unique aged aroma and a lingering sweet aftertaste.

Guangxi Liubao Tea: Produced in Liubao, Wuzhou, known for its "red, strong, aged, and mellow" characteristics, and a unique betel nut flavor.

Shaanxi Fuzhuan Tea: Produced in Jingyang, Shaanxi, it features a unique "flowering" process during production and is known as the "tea of ​​life for ethnic minorities in Northwest China."

Anhui Guyi Dark Tea (An Tea): A dark tea produced in Anhui, the finished product is dark black, with a strong, slightly reddish liquor, and an aromatic yet slightly astringent taste.

These dark teas are all post-fermented teas, suitable for long-term storage, and possess unique health benefits, such as lowering blood lipids and regulating the digestive system.